Leskovac Mixed Grill (Leskovački roštilj)
Leskovački roštilj Say it: less-KOH-vach-kee ROHSH-teely
Leskovački roštilj is a generous Serbian mixed grill from Leskovac, the southern town famous for its charcoal-fired meat. A platter typically brings pork neck and loin, a juicy pljeskavica, and sausages, all grilled over high heat and served with raw onion, kajmak, ajvar, and warm flatbread. The meats are simply seasoned so their smoky, savoury flavour leads, while the cold onion and creamy kajmak cut through the richness. It is shared food, eaten at backyard gatherings and grill restaurants, especially on warm evenings.
Leskovac Mixed Grill (Leskovački roštilj)
Leskovački roštilj
Pronounced less-KOH-vach-kee ROHSH-teely
- Serves
- 4
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the pljeskavica
For the grill
To serve
Method
Make the pljeskavica. put the ground pork and beef, grated onion (squeeze out excess liquid first), garlic, sweet paprika, hot paprika, breadcrumbs, mineral water, and salt in a bowl. Mix with a light hand until just combined; do not overwork. Shape into 4 oval patties about 1/2 inch (1.25 cm) thick and chill for 20 minutes.
Pat the pork neck and loin dry, then rub with 1 tbsp of the oil, salt, and pepper. Let them stand at room temperature while you heat the grill.
Heat a charcoal grill or heavy grill pan to medium-high and oil the grates with the remaining 1 tbsp oil. Grill the pork neck and loin for 3–4 minutes per side, until well browned and just cooked through (145°F/63°C), then rest on a warm plate.
Grill the pljeskavica for 4–5 minutes per side, until charred outside and cooked through (160°F/71°C). Transfer to the warm plate.
Grill the sausages for 10–12 minutes, turning often, until browned all over and cooked through (160°F/71°C). Warm the flatbreads on the grill for 20–30 seconds per side.
Arrange the meats on a large platter. Scatter the sliced onions alongside, add the kajmak and ajvar, and serve with the warm flatbread.
Regional variants
Outside Leskovac, mixed grills often add chicken skewers, vešalica, or lamb; a stovetop grill pan works well at home. Some cooks serve the pljeskavica tucked into flatbread with kajmak instead of on a platter.
Cook's notes
- Keep the grill at medium-high heat so the pljeskavica develops a dark crust without burning before the centre cooks through.
- Rest the cooked meats for 2–3 minutes before serving so their juices redistribute.
- Soak the sliced onion in cold water for 5 minutes and drain if you prefer a milder, crisper bite.
Serve with
Warm flatbread, sliced onion, kajmak, ajvar, and cold beer or rakija.
Make ahead and storage
The pljeskavica mixture can be shaped and refrigerated up to 24 hours ahead; cooked meats keep refrigerated for 2 days and reheat gently, though they are best fresh off the grill.
